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Banana Pandan Bread is the perfect use for ripe bananas! Topped with cashew and loaded with pandan flavor, this quick bread is delicious and filling for breakfast or as a midday snack. G requested a few days ago that I make his favorite turon, but although I cooked enough to feed the neighborhood, I still had a few saba bananas leftover. I found the bunch today on the kitchen counter, gasping their last remaining breath. They were soft, sweet, and just right for baking bread! I’m glad, for once, that I get overly excited about food shopping and tend to overbuy because this banana pandan bread turned out quite a delectable treat! It’s such a quick and easy recipe, the kitchen will be smelling heavenly of freshly-baked bread in no time.
Ingredients
½ cup butter, melted
2 eggs
2 cups brown sugar
1/4 teaspoon salt
2 ½ cups flour
2 tablespoons baking powder
4 ripe saba bananas, peeled and mashed
1 tablespoon pandan extract
1/2 cup cashew nuts
Instructions
Lightly grease a 9 x 13 baking dish or line with parchment paper. In a bowl, add butter and eggs and beat until combined. Add sugar and salt and continue beat until sugar is dissolved. Add flour and baking powder and continue to beat. Add bananas and stir to combine. Add pandan extract and mix until color is distributed. In the prepared dish, transfer batter and spread with a spatula. Sprinkle cashew nuts on top. Bake in a 350 F oven for about 20 t0 25 minutes or until golden and toothpick inserted in middle comes out clean. Allow to cool and then slice into servings.
Ingredients
½ cup butter, melted
2 eggs
2 cups brown sugar
1/4 teaspoon salt
2 ½ cups flour
2 tablespoons baking powder
4 ripe saba bananas, peeled and mashed
1 tablespoon pandan extract
1/2 cup cashew nuts
Instructions
Lightly grease a 9 x 13 baking dish or line with parchment paper. In a bowl, add butter and eggs and beat until combined. Add sugar and salt and continue beat until sugar is dissolved. Add flour and baking powder and continue to beat. Add bananas and stir to combine. Add pandan extract and mix until color is distributed. In the prepared dish, transfer batter and spread with a spatula. Sprinkle cashew nuts on top. Bake in a 350 F oven for about 20 t0 25 minutes or until golden and toothpick inserted in middle comes out clean. Allow to cool and then slice into servings.
Pichi-pichi is a Filipino delicacy made of grated cassava and coconut juice. Soft, chewy and coated with grated coconut, this steamed cake is delicious as a snack or dessert. Filipino cuisine has a wide variety of kakanin and pichi-pichi is probably one of the easiest to make. Its process is as simple as combining all the ingredients in one bowl, steaming the mixture in individual molds, and then coating in grated coconut when cooled. The hardest part is grating the tubers, but you can save yourself time and sweat by using frozen grated cassava which is available at most Asian supermarkets. Just plan ahead and thaw the package overnight and you’ll have your pitsi-pitsi or other favorite kamoteng kahoy recipes such puto lanson, suman, and cassava cake ready in no time.
Ingredients
1 package (16 ounces or two cups) frozen grated cassava, thawed
2 cups coconut juice
1 cup sugar
1/4 teaspoon salt
1 teaspoon lye water
3 drops Ube Food Coloring, optional
2 drops Pandan Extract, optional
2 cups grated mature coconut
shredded cheese, optional
Instructions
Bring water to a boil in the bottom of a steamer. In a bowl, combine cassava, coconut juice, and sugar. Mix well until sugar is dissolved. Add lye water and mix well. If using food color and extracts, divide the mixture into three small bowls. Add a few drops of ube coloring in one bowl and pandan extract on the second bowl. Leave the third plain. Let stand for about 30 minutes to one hour. Pour into individual molds and arrange molds in a steamer. Steam for about 40 to 50 minutes or until translucent and a toothpick inserted in the center comes out clean. Remove from steamer and refrigerate to about 20 to 30 minutes to completely cool and set. Remove from molds and roll in coconut to fully coat. If preferred, roll half of the batch in shredded cheese for variety.
Ingredients
1 package (16 ounces or two cups) frozen grated cassava, thawed
2 cups coconut juice
1 cup sugar
1/4 teaspoon salt
1 teaspoon lye water
3 drops Ube Food Coloring, optional
2 drops Pandan Extract, optional
2 cups grated mature coconut
shredded cheese, optional
Instructions
Bring water to a boil in the bottom of a steamer. In a bowl, combine cassava, coconut juice, and sugar. Mix well until sugar is dissolved. Add lye water and mix well. If using food color and extracts, divide the mixture into three small bowls. Add a few drops of ube coloring in one bowl and pandan extract on the second bowl. Leave the third plain. Let stand for about 30 minutes to one hour. Pour into individual molds and arrange molds in a steamer. Steam for about 40 to 50 minutes or until translucent and a toothpick inserted in the center comes out clean. Remove from steamer and refrigerate to about 20 to 30 minutes to completely cool and set. Remove from molds and roll in coconut to fully coat. If preferred, roll half of the batch in shredded cheese for variety.
Chicken Bistek is just as tasty as the beef version, but quicker to make and more budget-friendly. Moist, flavorful and smothered in a tangy and savory sauce, it’s delicious with steamed rice. An adaptation of the Spanish encebollado, the Filipino bistek is a dish made of sliced beef braised in a mixture of calamansi juice, soy sauce, garlic, and onions. In recent years, however, the term “bistek” has evolved to include not only beefsteak, but also other meat such as pork chops, chicken, and fish cooked in the signature marinade. This chicken version has the same tangy and savory taste we love in Bistek Tagalog but is quicker to make and more budget-friendly. Both are similar in ingredients and procedure other than the generous dollop of liver spread I stirred in at the end of cooking to thicken the sauce. It’s a simple addition that kicks up the flavor!
Ingredients
3 pounds chicken, legs, thighs or whole cut up into serving parts
1 onion, peeled and sliced
4 cloves garlic, peeled and minced
1/2 teaspoon peppercorns, cracked
1/4 cup lemon or calamansi juice
1/4 cup soy sauce
1 tablespoon canola oil
1 cup water
2 tablespoons liver spread salt to taste
Instructions
Rinse chicken and drain well. In a bowl, combine chicken, onions, garlic, peppercorns, lemon juice, and soy sauce. Massage the marinade into the meat and marinate in the refrigerator for about 1 hour. Drain chicken and squeeze excess liquid. Reserve marinade and aromatics. In a wide skillet over medium heat, heat oil. Add chicken and reserved onions and garlic from the marinade. Cook, stirring regularly until chicken is lightly browned. Add reserved marinade and water and bring to a boil. Lower heat, cover, and continue to cook for about 20 to 30 minutes or until chicken is cooked through and sauce is reduced. Add liver spread and stir to dissolve. Cook for about 3 to 5 minutes or until sauce is thickened. Season with salt to taste. Garnish with sliced onion rings, if desired. Serve hot.
Ingredients
3 pounds chicken, legs, thighs or whole cut up into serving parts
1 onion, peeled and sliced
4 cloves garlic, peeled and minced
1/2 teaspoon peppercorns, cracked
1/4 cup lemon or calamansi juice
1/4 cup soy sauce
1 tablespoon canola oil
1 cup water
2 tablespoons liver spread salt to taste
Instructions
Rinse chicken and drain well. In a bowl, combine chicken, onions, garlic, peppercorns, lemon juice, and soy sauce. Massage the marinade into the meat and marinate in the refrigerator for about 1 hour. Drain chicken and squeeze excess liquid. Reserve marinade and aromatics. In a wide skillet over medium heat, heat oil. Add chicken and reserved onions and garlic from the marinade. Cook, stirring regularly until chicken is lightly browned. Add reserved marinade and water and bring to a boil. Lower heat, cover, and continue to cook for about 20 to 30 minutes or until chicken is cooked through and sauce is reduced. Add liver spread and stir to dissolve. Cook for about 3 to 5 minutes or until sauce is thickened. Season with salt to taste. Garnish with sliced onion rings, if desired. Serve hot.
